Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Best Kid Cookbook?


mamaupupup

Recommended Posts

mamaupupup Contributor

Hi there! What is the best gluten-free cookbook for kids with lots of great pictures in it? My girls LOVE to cook and I want to celebrate going gluten-free by giving them a great cookbook that we can make EVERYTHING from! :) Thanks!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



sa1937 Community Regular

Hi there! What is the best gluten-free cookbook for kids with lots of great pictures in it? My girls LOVE to cook and I want to celebrate going gluten-free by giving them a great cookbook that we can make EVERYTHING from! :) Thanks!

What are the ages of your girls? That might help someone to make a recommendation. My 13-year old granddaughter loves to cook when she's here (with supervision, of course). She's become quite the cupcake and muffin baker as well as pizza maker but uses my cookbooks.

mamaupupup Contributor

Thanks Sylvia! They are 5!

alex11602 Collaborator

My 5 year old loves to cook with me and she likes to look in my Gluten Free Almond Flour Cookbook, but she prefers to take her old kids cookbooks and see what she has to change to make the recipes gluten free.

SilverSlipper Contributor

I let my 10 yr old cook although it's a progression of things (for example, she can use the oven independently, but not the stove). She first started by doing box items, cake/brownie mixes, no bake cookies, pudding, etc. We don't really use cookbooks a lot (although I love to look through them for ideas). We find our favorites and she uses our recipes.

She made dinner last night from a pork loin (marinated in mojo sauce), steamed rice (from a rice steamer), and steamed veggies (steamer bag in microwave). My littlest (who is 7) is making chili in the crockpot tonight (we have our beans cooking now and she'll add items I have prepped for her).

I think it's good to teach kids to cook. Simple things first, then more complex. They can always help by measuring, washing food items, etc.

Cara in Boston Enthusiast

We got "Eat Like a Dinosaur" from the library and enjoyed it. I may even buy it from Amazon. Another one I liked (not a kids book, but not hard) was "Everyday Paleo". We are not a paleo family, but I tend to like those cookbooks more. Some of the gluten-free ones are just silly (regular recipes that just sub in gluten-free products . . . like Grilled Cheese Sandwich (use gluten-free bread!) and Lasagna - use gluten-free noodles!) the paleo books avoid all this and use regular, easy to find ingredients.

Try your library first . . . when you find one you like, buy it.

Cara

alex11602 Collaborator

We got "Eat Like a Dinosaur" from the library and enjoyed it. I may even buy it from Amazon. Another one I liked (not a kids book, but not hard) was "Everyday Paleo". We are not a paleo family, but I tend to like those cookbooks more. Some of the gluten-free ones are just silly (regular recipes that just sub in gluten-free products . . . like Grilled Cheese Sandwich (use gluten-free bread!) and Lasagna - use gluten-free noodles!) the paleo books avoid all this and use regular, easy to find ingredients.

Try your library first . . . when you find one you like, buy it.

Cara

Our library didn't have "Eat like a Dinosaur", but I found it at Walmart for $16.60 which is cheaper then Amazon so I bought it for my daughter for Easter. It looks like a great book.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



momtok&m Explorer

I love Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults. When DD was diagnosed this cook book was a lifesaver! Most of the recipes are fairly simple and there are kid friendly things in the back-I believe crafty recipes but I haven't looked at it in a while.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.